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1 roll puff pastry thawed
6 tbsp basil and tomato sauce (store bought)
1 x 200 g packet of rindless streaky bacon – diced
1 small onion grated
125 g sliced button mushrooms
Enough grated cheddar cheese to cover the topping on the pastry
1/2 cup grated parmesan cheese
Sprinkle of all the following; cayenne pepper, aromat spice, garlic and herb spice, dried sweet basil
Roll out pastry on a floured surface spread with basil/tomato sauce, add grated onion, add diced bacon, mushroom and cheeses then add spices. Roll up like a swissroll tucking in the ends, cut into slices and place flat down on a baking tray sprinkled with a little flour. Bake in preheated oven at 200 C for 10 minutes then reduce the oven temperature to 160 C and bake a further 15 to 20 minutes or until the pastry has began to puff up and is crispy.
Prepared, tried and tested by: Gail Haselsteiner